homemade dosa batter

Dosas are delicious traditional South Indian crepes made from fermented rice and lentil batter. The batter is made by soaking, grinding, and fermenting rice and urad dal separately, creating a crispy, golden pancake. Serve with chutneys or fill with your favorite foods!

 Indian Pancakes – Easy, Crispy Homemade Dosas

semolina

salt

Oil, as needed (oil spray recommended)

Griddle or flat non-stick pan

Spatula

Wet grinder or powerful blender

Cloth

Rinse rice and urad dal separately under running water until water runs clear.

Soak rice and dal in separate bowls, covering with plenty of water. Allow them to soak for at least 6 hours or preferably overnight (8-12 hours).

Drain water completely from soaked rice and dal.

Using a wet grinder (or blender), grind rice separately into a fine, smooth batter. Transfer rice batter to a large bowl.

Next, grind the urad dal separately until smooth and fluffy, adding a little water if needed.

Mix both rice and dal batter together thoroughly, adding semolina or poha and salt. Stir well to combine.

Cover the bowl with a lid that allows slight airflow (not airtight).

Place the batter in a warm location (ideally around 80-85°F/27-29°C) overnight for fermentation. Batter will nearly double in volume and become bubbly after fermentation.

Heat griddle or pan on medium-high heat. Sprinkle a few drops of water; if it immediately sizzles and evaporates, the pan is ready.

Prepare an oil-water mixture by combining ½ tablespoon of oil with 2 cups water in a small bowl. Use this mixture to grease and clean the griddle between dosas.

Spray or lightly drizzle oil onto the hot griddle.

Dip a clean cloth lightly into the oil-water mixture, squeeze out excess liquid, and quickly wipe the griddle to evenly distribute the oil.

Pour about ½ cup of dosa batter onto the center of the griddle. Immediately swirl outward in circular motions using the back of the ladle, creating a thin, even crepe.

After approximately 8-10 seconds, drizzle or spray some oil around edges and on top of dosa.

Cook until the dosa turns golden brown and crispy around the edges (about 1-2 minutes).

Optionally, add your choice of filling (e.g., potato masala, cooked veggies, or meat) to the center.

Carefully fold the sides of dosa over the filling or serve plain.

Serve hot with coconut chutney, tomato chutney, or traditional sambar.

I love dosas! Only tried making my own once and the batter didn't turn out too great. Thanks for the tips and great recipe. 

Followed your instructions—best dosas I've made at home! Thanks!

First time making dosas—surprisingly easy, even with the slightly scary fermentation part (don't worry, it's easy!). Loved it!

I added green chilies to my dosa batter—great results! I fermented for 8 hours and it seems like it was almost perfect timing, even if my kitchen isn't super hot.

Very authentic, my mom makes them like this!!

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Indian Pancakes – Easy, Crispy Hom...

Top 1 homemade dosa batter recipes from across the web

The most viewed homemade dosa batter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Indian Pancakes – Easy, Crispy Hom...

The most viewed homemade dosa batter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine